Posts made in agosto, 2015

Phytochemical profile and bioactivity of traditional ayurvedic decoctions

Posted by on ago 3, 2015 in News

Phytochemical profile and bioactivity of traditional ayurvedic decoctions

Decoctions (DECs) and hydro-alcoholic extracts (HEs) prepared from roots of Boerhaavia diffusa L. (Nyctaginaceae) and Curculigo orchioides Gaertn. (Hypoxidaceae) were phytochemically characterised by HPLC-DAD and profiled for their antioxidant, antigenotoxic and cytotoxic activities. B. diffusa DEC was rich in ferulic acid and vanillin, while the HE also contained boeravinone B and eupalitin. Both C. orchioides HE and DEC displayed the main occurrence of orcinol-β-d-glucoside and curculigoside A. Antioxidant activity was assayed through spectrophotometric DPPH, ABTS and β-carotene bleaching...

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Virus-infected basil and organoleptic properties

Posted by on ago 3, 2015 in News

Virus-infected basil and organoleptic properties

The effects of Alfalfa mosaic virus (AMV) infection on essential oil (EO) content and composition of a Sweet Basil cv. Gigante di Napoli were evaluated. A 10-fold lower extraction yield from infected plants was observed, suggesting that morphological alterations induced by the disease may affect abundance and efficacy of secretive tissues. Organoleptic properties and thus quality of EO were severely affected and EO composition resulted severely altered, with a great increase in sesquiterpenes (from 72.8 to 19.8%) and a decrease in both monoterpenes (from 35 to 11%) and phenylpropanoids (from...

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Masked mycotoxins: a book

Posted by on ago 3, 2015 in News

Masked mycotoxins: a book

The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and foodstuffs. Masked mycotoxins are modified mycotoxins, due to this modification many cannot be detected using standard analytical techniques, for example HPLC and ELISA, and further research is needed to understand the health risks and threats from these modified compounds.Masked mycotoxin research is an area of...

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Seeking for ACE inhibitory enzymes in Parma ham

Posted by on ago 3, 2015 in News

Seeking for ACE inhibitory enzymes in Parma ham

The bioactivity assessment of foodborne peptides is currently a research area of great relevance, and, in particular, several studies are devoted to the antihypertensive effects through the inhibition of angiotensin I converting enzyme (ACE). In the present work, a straightforward workflow to identify inhibitory peptides from food matrices is proposed, which involves a hybrid in vitro/in silico tandem approach. Parma dry-cured ham was chosen as case study. In particular, the advantage of using the hybrid approach to identify active sequences (in comparison to the experimental trials alone)...

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Hazard assessment through hybrid in vitro / in silico approach: The case of zearalenone.

Posted by on ago 3, 2015 in News

Hazard assessment through hybrid in vitro / in silico approach: The case of zearalenone.

Within the framework of reduction, refinement and replacement of animal experiments, new approaches for identification and characterization of chemical hazards have been developed. Grouping and read across has been promoted as a most promising alternative approach. It uses existing toxicological information on a group of chemicals to make predictions on the toxicity of uncharacterized ones. In the present work, the feasibility of applying in vitro and in silico techniques to group chemicals for read across was studied using the food mycotoxin zearalenone (ZEN) and metabolites as a case study....

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Analyzing breast milk peptides

Posted by on ago 3, 2015 in News

Analyzing breast milk peptides

Human milk is a highly valuable food for newborns and infants. Its protein fraction plays an important role for the development of the newborn. In the present study, an in vitro digestive model, developed for resembling closely the digestive system of an infant, was applied to human milk in order to identify and characterize the peptide profile. The peptide profile obtained after digestion was analyzed by μLC-LTQ-Orbitrap-MS. A total of 149 peptides from β-casein, 30 peptides from α-lactalbumin, 26 peptides from αs1-casein, 24 peptides from κ-casein, 28 peptides from osteopontin, and 29...

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Thermal treatments and mycotoxin degradation

Posted by on ago 3, 2015 in News

Thermal treatments and mycotoxin degradation

There is a progressive awareness about the potential implications of food processing on mycotoxins especially concerning thermal treatments. High temperatures may cause, in fact, transformation or degradation of these compounds. This work is aimed to study the fate of mycotoxins during bakery processing, focusing on deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON3Glc), along the chain of industrial rusk production. Starting from naturally contaminated bran, we studied how concentrations of DON and DON3Glc are influenced by modifying ingredients and operative conditions. The...

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Speramint extract and cognitive health

Posted by on ago 3, 2015 in News

Speramint extract and cognitive health

Background: Cognitive function can decline during the aging process and significantly reduce quality of life. Although a number of interventions have been investigated for cognitive dysfunction, including antioxidants, this prominent health concern emphasizes a need to explore methods to support cognitive health later in the life span. An aqueous extract from a proprietary spearmint line has been developed which contains a number of antioxidant compounds, including rosmarinic acid, at levels that are higher than found in commercially-bred spearmint. Therefore, this pilot trial assessed the...

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